Telfer curry! (Chicken, cashew and coriander curry)

Telfer curry! (Chicken, cashew and coriander curry)

This is one of my all time favorite recipes, and is very special to me. It’s a classic recipe of my mums that I’ve been brought up with…the one and only Telfer curry! I absolutely adore this dish, and I’m so happy to share it with you all.

You’ll probably start to notice a theme on this blog…spicy food. I just love it, I literally can’t get enough. The flavours are unbelievable, it’s so exciting to eat…and if you ever feel a cold coming, spice is without a doubt the best cure!

This curry has a pretty hot kick, so if you’re a spice fiend like me, you have to give it a try. But if you’re not so spice-orientated…try halving the spice measurements, or serving it with plenty of natural yogurt to calm it down. But I promise you, if you’re a fan of curry…you’re going to love it. You’ll never get take-away again!



Ingredients (serves 4)

  • 1 white onion, diced
  • 1 tbsp olive oil
  • 2 garlic cloves, grated
  • 3″ piece fresh ginger, grated
  • 2 tsp cumin seeds
  • 1 tsp turmeric
  • 1 tsp chilli powder
  • 1 tsp cayenne pepper
  • 1 tsp paprika
  • 1 cinnamon stick
  • 1 bay leaf
  • 1 tbsp tomato puree
  • 4 chicken breasts, diced into chunks
  • Natural yogurt, toasted cashews and fresh coriander, to serve




  • Heat the olive oil in a large frying pan over a medium heat. Fry off the onion for about 5 minutes until softened.
  • Add the garlic and ginger, and stir-fry for a further few minutes.
  • Then throw in the cumin seeds, turmeric, chill powder, cayenne pepper and tomato puree. Give it a good stir, then pour in enough water just to cover the onions.
  • Add in the bay leaf, cinnamon stick and a good pinch of salt. Bring to the boil, then turn the heat down, so the sauce is just simmering. Let this reduce down for about ten minutes.
  • Throw in the chicken in, and leave for a further 20-25 minutes (or until the chicken is cooked through).
  • At this point, feel free to stir through some natural yogurt if you prefer a milder, creamier curry.
  • Serve with rice, and the toasted cashews and fresh coriander scattered over the top.
  • Also…why not get some poppadoms, mango chutney, lime pickle, maybe some naan…have a proper Indian feast!


I so hope you enjoy this recipe. Leave a comment below letting me know what you think, and share any of your recreations on Twitter/Instagram (tag me at @lucysloveoffood) !

All the love,

Lucy x




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